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A fork cutting into a slice of almond flour pumpkin cake with cinnamon frosting

Almond Flour Pumpkin Cake with Cinnamon Frosting

5 from 7 votes
Emily Dixon, One Lovely Life
This cozy gluten-free pumpkin cake has delicious pumpkin flavor, plenty of warm spices, and an easy cinnamon frosting to tie it all together. It's the perfect fall treat recipe for pumpkin season!
Prep Time: 15 minutes
Cook Time: 25 minutes
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Servings: 1 (9x9) cake (12-6 slices)
Calories: 161kcal

Ingredients

FOR THE GLUTEN FREE PUMPKIN CAKE: 

  • 3/4 cup unsweetened pumpkin puree (not pie filling)
  • 3 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup oil (avocado oil, canola oil, or vegetable)
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 cups almond flour
  • 1/2 cup arrowroot (can sub cornstarch or tapioca starch)

FOR THE CINNAMON FROSTING:

  • 1 1/2 cups powdered sugar (180 grams)
  • 2 Tbsp. butter, softened (or vegan butter)
  • 2 Tbsp. pure maple syrup
  • 1-2 Tbsp. milk I use almond milk--use whatever you drink
  • 1/2 tsp. cinnamon
  • 1/4-1/2 tsp. vanilla
  • pinch salt optional

Instructions

  • Preheat & Prep. To start, preheat oven to 350 degrees. Line a 9x9 square pan with parchment paper. (I like a ceramic pan or glass pan for this cake, since it bakes more gently.)
  • Combine Dry Ingredients. In a medium bowl, combine almond flour, arrowroot powder, baking soda, cinnamon, nutmeg, cardamom, and salt. Whisk to combine until evenly blended, then set aside.
  • Combine Wet Ingredients. In a large bowl, combine pumpkin puree, maple syrup, oil, eggs, and vanilla. Whisk until evenly combined.
  • Finish the Batter. Add the dry ingredients to the wet ingredients mixture and stir until the flour mixture is just blended in.
  • Bake. Pour cake batter into your prepared pan and smooth the top with an offset spatula. Bake 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean with just a few moist crumbs.
  • Cool Cake COMPLETELY. Allow the cake to cool completely to room temperature before you add the frosting. (Otherwise the frosting will melt on the cake!)
  • Make Frosting. In a large mixing bowl, combine powdered sugar, softened butter, maple syrup, 1 Tablespoon milk, the cinnamon, and vanilla, along with a small pinch of salt. Beat on low speed with a hand mixer for 30-60 seconds just until the powdered sugar is moistened, then turn the speed up to medium and beat 1-2 minutes until smooth and fluffy. If the frosting seems too stiff to spread easily, add more milk 1 teaspoon at a time. If the frosting seems to loose and isn't holding its shape, add more powdered sugar 1 Tablespoon at a time, until you reach a smooth, spreadable consistency.
  • Frost The Cake. Spread frosting over the cooled cake before cutting into slices & serving. Enjoy cake right away, or store leftovers covered in the fridge 2-3 days.

Notes

  • NUTRITION FACTS = CAKE ONLY (since I know many of you will want to make it with a naturally sweetened frosting.)
  • CINNAMON FROSTING NUTRITION FACTS. If you're adding the cinnamon frosting, you'll add approximately 93 cal + 1.5g fat + 0g protein + 20.5g carbs + 20.2g sugar + 147mg sodium per serving

Video

Course: Cake, Dessert
Cuisine: American
Keyword: cinnamon frosting, cinnamon icing, gluten free pumpkin cake, gluten free pumpkin cake with cinnamon frosting, gluten free pumpkin cake with cinnamon icing, paleo friendly pumpkin cake, paleo pumpkin cake, pumpkin cake with cinnamon frosting, pumpkin cake with cinnamon icing

Nutrition

Serving: 1Slice Cake (1/16th cake - Frosting NOT included*)) | Calories: 161kcal | Carbohydrates: 11.9g | Protein: 3.3g | Fat: 6.9g | Saturated Fat: 0.7g | Cholesterol: 34.9mg | Sodium: 130.1mg | Potassium: 85.1mg | Fiber: 1.1g | Sugar: 4.9g | Vitamin C: 0.5mg | Calcium: 32.9mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

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